Lunch: Pork Burger with Pesto and Brie

Pork burgers pair well with any ingredients or spices you might add to a sausage or ham dish. Chef Amy Pressman loves pasta with hot Italian sausage and sauteed broccoli rabe, so for this burger she purees broccoli rabe for a pesto (you can substitute sto

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Pork Burger with Pesto and Brie

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

kosher salt
1 bunch broccoli rabe or rapini
1/3 c. grated Pecorino cheese
2 tbsp. extra-virgin olive oil
1/4 tsp. red pepper flakes
1 clove garlic
1 1/2 tsp. salt
1 3/4 lb. ground pork
1 tsp. Freshly ground black pepper
1/4 lb. Brie
4 hamburger rolls

Instructions

Preheat a grill to medium-high heat. Meanwhile, bring a large pot of generously salted water to a boil. Add broccoli rabe and cook until tender and bright green, 4 to 5 minutes. Drain, rinse under cold water, and drain again.
Roughly chop broccoli rabe and transfer to a food processor. Add Pecorino, oil, pepper flakes, garlic, and 1/2 teaspoon salt, and pulse to make a coarse paste; set aside.
Season pork patties all over with 1 teaspoon each salt and pepper. Arrange patties on grill and cook, flipping once, until deep golden brown and cooked through, about 10 minutes.
During the last few minutes of cooking, top burgers with Brie and toast buns on the grill until golden brown, 1 to 2 minutes.
Arrange burgers on buns, top with a large dollop of broccoli rabe mixture, and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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